November Supper Club

Sara hosted Supper Club this month! Eight of us gathered for a friendsgiving and it was wonderful.

Sara busted out her china and transformed her formal sitting room into the dining area for dinner. The fall tablescape was absolutely gorgeous with pumpkins, candles and fresh flowers.

For an appetizer she served a beautiful and delicious charcuterie board curated by Hosted by Heather. And for dinner she made her famous amazing salad, a potato casserole, Hawaiian rolls and the best pork tenderloin ever. In fact, afterwards she had to share the recipe with all of us because we were begging for it! And I’ll share it with y’all…

Open Sesame Pork Tenderloin

2.5-3 lb pork tenderloin or center cut loin

Marinade (to be made twice)

1/2 c soy sauce
1/4 c chopped green onion
2 cloves minced garlic
1 tsp ginger
1/2 tsp pepper
1/4 c sesame seeds

Sauce:

1/2 c sour cream
1/2 c mayonaise
1 tsp dry mustard
1 tsp white wine vinegar
1/2 c chopped green onion

Marinate 2 hours to overnight in the marinade. Grill 30 minutes or until done, basting with marinade. Combine ingredients for sauce. Refrigerate several hours.

To serve: Dilute a new recipe of marinade with 5 or 6 parts water. Simmer about 10-15 minutes. Slice pork very thin and place with some of the new marinade in a chafing dish. Serve with sauce on dinner rolls.

Another fun night with the best girls! I love these ladies so much!

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7 Comments

  1. April
    November 28, 2018 / 7:35 am

    Could you share the salad recipe too?

    • Christina
      Author
      November 29, 2018 / 12:53 pm

      I wish I had a really specific recipe for you to follow but Sara pretty much said…

      “In a small bowl marinate two bunches of chopped green onions and some diced tomatoes in olive oil and red wine vinegar for a few hours.To make the dressing, whisk together some red wine vinegar, olive oil, minced garlic and 2 tablespoons Dijon mustard. Assemble the salad (one head of chopped lettuce, carrots, cucumbers), add in the tomatoes and green onions and top with Jane’s Krazy Mixed Up Salt and Cavender Greek Seasoning until it tastes good.”

  2. Maria P.
    November 28, 2018 / 3:11 pm

    I’m confused…what is the sauce recipe for? Is it for the pork tenderloin as well? Because the marinade is made twice as well.

    • Christina
      Author
      November 29, 2018 / 12:52 pm

      The sauce recipe is to be served on dinner rolls! Sara served Hawaiian rolls with the sauce!

  3. Lindsey
    November 29, 2018 / 5:02 am

    The the ginger fresh or dried? Sounds delicious!

    • Christina
      Author
      November 29, 2018 / 12:51 pm

      fresh!

  4. caleyjaderosenberg
    November 29, 2018 / 9:09 am

    Love these updates and the way you meet and connect each month x

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